In the Edo period, it was also called the "Kitchen of the World", and has a history of delicious food from all over Japan gathered in Osaka.
It is natural that there is always delicious sake wherever there is good food.
Except for Hyogo and Kyoto, which are the homes of sake brewing, the Kansai region has the origin of sake, Nara Prefecture, where there is a record that officially made sake for the first time. It is an area where they are involved and are making sake based on tradition.
In the Edo era, sake finally became familiar to the common people, but until then it was often manufactured to be dedicated to shrines, and in the Kansai area with old shrines and temples, shrines It is also an area that distinguishes the breweries that have been remanufactured from the manufacturing methods that were left in the ancient documents.
Here are 7 recommended bottles of sake in Osaka, the city of eating down.
History of Osaka Sake
During the period of high economic growth, sake was pushed by other alcoholic beverages such as beer and wine, and its popularity began to decline.
However, local sake is produced all over the country, and Osaka is no exception, and we are working on sake making, which is highly valued nationwide.
Osaka was known as one of the nation's leading sake brewing areas during Genroku, the early Edo period.
It is said that the start of sake brewing in Osaka was called Amanosan Kongo-ji Temple, and it was said that during the Muromachi period, it was the name of Amano Sake for the ruling classes such as public houses, samurai, and monks.
There is an anecdote that Hideyoshi Toyotomi, who later ruled the Sengoku Period, settled in Osaka and loved this Amano sake.
Amano liquor was no longer made in the middle of the Edo period, but recently a brewer has revived and is now a representative brand in Osaka.
In the Muromachi period, places such as Kyoto and Nara were recognized as places for producing high-quality sake, and sake made in other areas was called "country sake" and was treated lower.
Among the country sakes, Tomita (currently Takatsuki City) and Ikeda sake have gained popularity in Osaka. In the Genroku era, sake from the southern capital of Wasshu, Nara, became the first, followed by records of the Settsu liquor such as Itami, Ikeda, and Tomita, which were evaluated as famous sake.
In the Edo era, when the town of Naniwa established its position both economically and politically, the sake of Ikeda and Itami reached its heyday due to changes in food preferences and transportation convenience.
In particular, Itami's sake, called Itami Morohaku, developed as Edo Sake and became very popular in the city of Edo.
Characteristics of Japanese sake in Osaka
Osaka's sake, which has evolved in accordance with the food culture, has the characteristic of sake that can be used in conjunction with food, such as in-meal sake.
This is because Osaka is sandwiched between Fushimi and the Nada, a famous liquor spot in Japan, so its image as a sake production area is thin. Because there is a history that followed.
Unlike Nada (Hyogo liquor), which has a strong tendency to be rich and dry, and Fushimi (Kyoto), which has a strong tendency to have a rich sweetness, it is a light taste that has a clear claim in a clean drinking mouth. It has a feature called Reimokuchi.
This type of sake is a characteristic of Osaka's sake, which makes the dishes even more delicious and the sake is even more pronounced when combined.
7 recommended sakes in Osaka
One drop of Akika iris junmai Daiginjo unfiltered drop sake
Speaking of Akika, it is a brand that is representative of Osaka, and it is a popular sake among Japanese sake fans.
The brewery is Akika Sake Brewery, which is known as the "Chateau-type brewery" that makes sake from rice brewing.
In addition, sake rice used as a raw material is cultivated with particular attention to pesticide-free cultivation, and we are making sake with a special focus on pure rice sake.
Junmai Daiginjo is usually done by applying pressure to squeeze it out and bottling it. Made with a laborious manufacturing method.
The incense is gentle, and when you put it in your mouth, you can feel the taste of rice firmly, and it is a gem that boasts a high quality of sake that is not ashamed by the name of one drop of soul.
It is a popular junmai sake that is popular as an in-meal sake that matches fish dishes such as grilled fish and sashimi.
Akika Sake Brewery has a simple but very difficult concept of making the sake you want to drink from rice grown by yourself.
I don't think there is much opportunity to see it because of the low production volume, but once you find it, it can be said that it is a quick buy.
| Brand | Akika Shuzo Co., Ltd. |
| Amazon | Click here for Amazon Akika |
Kureharu Tokugin
Until the Nada of Hyogo Prefecture was recognized as a sake destination, it was actually Ikeda in Osaka that wanted the name of the sake destination. Located in Ikeda, Kureharu is a sake made with respect to the tradition of the time.
Kure Chun is also famous as one of Japan's leading writers, Junichiro Tanizaki's most favorite sake. Kuramoto was founded during the Genroku period in the middle of the Edo period, producing three types of sake: regular sake, honjo brewed sake, and special ginjo sake. .
Among them, Tokugin is a ginjo sake made by polishing 50% of the finest Akaiwao town and carefully fermenting it at low temperature to bring out the flavor of rice.
The sake is bottled and then carefully stored in a low-temperature storage before being shipped, so it is a well-balanced bottle that feels aged and rich.
| Brand | Wu Chun Co., Ltd. |
| Amazon | Click here for Amazon Wu Chun |
Rikyu Ume Shizuka Junmai Ginjo
The brewery is Daimon Sake Brewery, founded in Bunsei 9 (1826). The sixth generation Kuramoto, who is a stranger who has traveled around the world when he was young, is acting as a brewer himself, and Rikyu Ume uses the spring water of Shimizugaya for the water, and uses 6% of Yamada Nishiki from Hyogo Prefecture. It is Japanese sake.
Shizuka Junmai Ginjo is finished in Junmai Ginjo sake with a clear, sharp taste while having a soft Ginjo aroma.
It is highly acclaimed as an in-meal liquor that goes well with any meal, and it can be said to be a fantastic one that changes its appearance depending on the food you match.
The rich nature of Katanogahara is known as the best place for sake brewing, and the beauty of nature is as long ago as the pillow singer wrote a song in honor of the atmosphere.
| Brand | Daimon Sake Brewery Co., Ltd. |
| website | https://www.daimonbrewery.com/index.php |
Amano Sake Junmai Daiginjo Tenyu
Kuramoto is a joint stock company founded in 1718 and has a history of 300 years. We use our own rice that is suitable for sake brewing, and Mr. Nambu Tori protects and brews traditional techniques.
As introduced above, it is also a brewery that revived the legendary Amano Sake that was said to have drunk Toyotomi Hideyoshi long ago.
In addition to ordinary sake, it is a brewery that manufactures reprints of monk's sake and manufactures and sells sweets such as Baumkuchen and Kuzumochi.
The finest special S Yamada Nishiki is carefully polished to 50%, and a well-balanced Junmai Daiginjo Sake, which thoroughly pursues the flavor of rice, will be a Tenyu tour.
It has a refreshing scent and a refreshing aftertaste, but it is a book full of exquisite work of leaving the depth of the richness that is the characteristic of the warehouse.
| Brand | Saijo Joint Stock Company |
| website | http://amanosake.com/ |
| Amazon | Click here for Amazon Tenyu Amano Sake |
Miwafuku Junmai Daiginjo
Kuramoto is an Isaka brewery located in Kishiwada, famous for its dandelion with a history of 1818.
Polished Yamada Nishiki to 45% and emits the finest Ginjo scent when poured into a glass and when it is contained in the mouth. The carefully prepared Junmai Daiginjo sake becomes Miwafuku Junmai Daiginjo. You.
The origin of the brand was named specially by Miwa Shrine in Nara Prefecture, which is famous as a god of sake, because Isaka Sake Brewery is allowed to use the name `` Miwa '' and it is a very auspicious name .
It is a brewery that cherishes the original rice flavor of sake by sticking to traditional handmade, and also handles the brand "danjiri", and it has become a signboard product of Isaka Sake Brewery with Fuku Miwa.
| Brand | Isaka brewery |
| website | None |
Kunino Cho Daiginjo
The brewery is Kotobuki Sake Brewery Co., Ltd., founded in 5, and also protects the traditional sake brewing of Settsu Tomita.
Although it is not a big brewery, it produces not only sake, led by Kunino Cho, but also local beer and shochu.
Not only do you have a tradition, but also by combining the newly developed technology with the traditional technology of Settsu Tomita, you can say that Osaka is a hot brewery that is actively engaged in new sake brewing.
Kunino Cho Daiginjo is a Daiginjo sake made by polishing Yamada Nishiki from Hyogo to 50%.
It is finished in a bottle with a mature, mellow yet deep taste, and if you are looking for Japanese food, it is a great match with boiled and grilled dishes.
Good compatibility with foods such as marinades and cheese, and the label design made of gold and black gives a sense of luxury, making it a perfect gift.
| Brand | Kotobuki Shuzo Co., Ltd. |
| website | http://www.kuninocho.jp/ |
| Amazon | Click here for Amazon Kuninocho |
Katano Sakura Mountain waste junmai sake Unfiltered raw sake
Although it is a small sake brewery with 500 stones, the brewery is Yamano Sake Brewery, which was founded at the end of the Edo era, and is a brewery where underground water from the Ikoma Mountains, Tori Nambu and the brewer work together.
Approximately 8% of Japanese sake is specially-known sake, and 4% of them are sake brewers who are making sake with a specialty for original sake called harashu. .
The average rice polishing rate is 57%. Polishing the rice, the motto is to deliver high quality sake to consumers in the best possible condition. It is evaluated that the coming acidity has a perfect balance.
Nikuhara sake is different from ordinary sake in that no water is added after mashing the moromi. For this reason, the alcohol content is still high, and there are many people who enjoy drinking in a rock with ice, playing highball, or breaking with lime or juice.
However, this Katano Sakura mountain waste Junmai sake unfiltered raw sake is highly regarded as one that can be enjoyed even with warm warmth.
It has won the Gold Award seven times in 10 years at the National Sake Sake Appraisal, and it can be said that it is a small brewery that represents Osaka, which is attracting attention all over the country.
| Brand | Yamano Sake Brewery Co., Ltd. |
| website | http://katanosakura.com/ |
How to get sake in Osaka
As a method of obtaining sake from Osaka, if you have already decided on the brand you want, you can search on the Internet and purchase it at a mail order site of a liquor store that handles it.
In the case of sake, where the production volume itself is low, on a mail-order site that everyone knows, even if they are found, they will have to purchase at a premium price.
If you want to purchase at a fixed price, you can use a liquor store that sells restaurants, or use a website that introduces restaurants that sell a large amount of sake, and try tasting. It is also a recommended way to go to a restaurant for a meal.
As for sake in Osaka, the major national liquor spots such as Hyogo and Kyoto are located nearby, so the distribution volume is not so nationwide.
For this reason, it is not uncommon for a brewery to have a management policy of only selling it to local and other reliable restaurants and wholesalers, so it is recommended that you look for it steadily.
Also, because it has high quality as a meal, it is better to enjoy it at a restaurant that offers the best dishes, rather than purchasing it individually and enjoying it at home, the potential of Japanese sake in Osaka You will be able to fully enjoy it.
The best sake in Osaka with delicious gourmet sake
Osaka is a land sandwiched between Hyogo's Nada and Kyoto's famous sake brewery called Fushimi.
There are few famous breweries nationwide and there are many small breweries, but there are still fine sake breweries that value the old traditions at the sake breweries such as Tomita and Ikeda. I am working on sake brewing.
In the Edo period, it was called the world's kitchen, and even in today's downtown towns, where the level of food requirements is high, there are plenty of tasty sake to match.
Why not try Osaka's sake, which has the characteristics of making the best meals even more delicious, with the best dishes?
